Korma, a type of curry is quiet versatile and can be made in many different ways with different ingredients and veggies. The flavor of korma depends on the type of ingredients used. The spices are either roasted and ground or can be used as such. Here
Is my simple version of korma with mixed vegetables. I had fresh carrots, beans, and peas, so I thought why not make this scrumptious korma with soy chunks too. This flavorful dish turned to be more tasty with soy chunks.Here goes the recipe.
Ingredients
- Carrots – 2 (cut into small cubes)
- Green beans- 10 (chopped)
- Peas – ½ cup (can use frozen)
- Soy chunks – 20 (I used around ¾ cup)
- Potato – 1 (chopped)
- Onion – 1 (chopped)
- Tomato – 1 (chopped)
- Green chili- 4 (slit)
- Turmeric powder- ¼ teaspoon
- Oil – 2 tablespoons
- Salt to taste
Ingredients to be ground
- Ginger and garlic paste – 1 tablespoon
- Grated coconut – 4 tablespoons
- Roasted channa dhal – 2 tablespoons
- Fennel seeds- 1 teaspoon
- Poppy seeds- 1 teaspoon
- Cumin seeds – 1 teaspoon
- Coriander seeds – 1 teaspoon
Ingredients for seasoning
- Bay leaf – 1
- Cinnamon stick-1 (1 inch piece)
- Green cardamom- 2
- Mustard seeds – 1 teaspoon
- Curry leaves – 1 sprig
Directions
1. Steam cook carrot, green beans, peas and potato for 10 minutes. Set them aside.
2. Grind the ingredients in table 2(grated coconut, ginger garlic, roasted channa dhal, fennel, poppy, coriander and cumin seeds) to a fine paste. Set aside.
3. Boil 3 cups of water. Switch off the stove. Add in the soya chunks and let sit for 5 minutes. Drain the granules and rinse them in cool water twice. Squeeze the excess water.
4. Set a pan add oil. Once hot splutter mustard seeds add bay leaf, cinnamon stick, and cardamom and curry leaves. At this point the spices would give a nice aroma. Do not burn them. Add onion and green chili and sauté till onion turns translucent. Add chopped tomatoes and cook until they turn mushy.
5. Add the steamed veggies along with the soy chunks and sauté for a couple of minutes.
6. Now add the ground coconut paste and stir them well. Sauté for 5 more minutes and add 2 cups of water. Add turmeric powder and salt. Bring them to a boil. Switch off the stove once the gravy/curry becomes thick.
Serve with roti, naan, parantha, rice, idly and dosa.